Description
A cozy, autumn-inspired breakfast bake featuring cinnamon rolls enveloped in a spiced pumpkin custard and topped with a tangy cream cheese glaze.
Ingredients
Scale
- 1 can (12 oz) refrigerated cinnamon roll dough
- 1/2 cup pumpkin puree
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk or cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter.
- Whisk together pumpkin puree, melted butter, brown sugar, and cinnamon in a bowl until smooth.
- Place cinnamon roll pieces in the prepared pan, pressing them slightly together to fill the space.
- Drizzle the pumpkin mixture evenly over the rolls, ensuring all gaps are filled.
- Bake for 25-30 minutes until the tops are golden brown and the center is set.
- While baking, whisk together cream cheese, powdered sugar, vanilla, and milk until creamy.
- Pour the glaze over the warm rolls immediately after removing them from the oven.